aussie sum­mer gin­ger­bread - - CHRISTMAS - makes about 28 | prep 45 mins (+ chill­ing & set­ting time) | cook­ing 30 mins

50g but­ter, chopped

100g ( 12 ⁄ cup) brown sugar

125ml ( 12 ⁄ cup) honey 1 egg, lightly whisked 300g (2 cups) plain flour

75g ( 12 ⁄ cup) self-rais­ing flour

2 tsp ground cin­na­mon

2 tsp ground gin­ger

1 tsp ground cloves

12 ⁄ tsp bi­car­bon­ate of soda 2 x 330g pkts Dr. Oetker Royal Ic­ing

Food colour­ings of your choice, to tint ic­ing

1 Melt but­ter with sugar and honey in a small saucepan over low heat. Cool. Com­bine but­ter mix­ture and egg in a bowl. Stir in flours, cin­na­mon, gin­ger, cloves and bi­carb.

2 Turn onto a lightly floured sur­face and knead un­til smooth. Di­vide the dough into 2 discs and cover with plas­tic wrap. Place in the fridge for 1 hour to rest.

3 Use a lightly floured rolling pin to roll out 1 por­tion of the dough on a large sheet of bak­ing pa­per un­til 4-5mm thick. Pre­heat the oven to 180°C/160°C fan forced.

4 Use a 7cm gin­ger­bread man cut­ter and a 5.5cm round cut­ter to cut out shapes. Place on bak­ing trays lined with bak­ing pa­per. Place in the fridge for 15 min­utes to chill.

5 Re­peat with leftover dough scraps. Bake for 10-12 min­utes or un­til light golden. Cool for 5 min­utes then trans­fer to a wire rack to cool com­pletely.

6 Make royal ic­ing fol­low­ing the packet direc­tions. Di­vide into bowls. Tint each bowl a dif­fer­ent colour of your choice, leav­ing one bowl white.

7 Place ic­ing in pip­ing bags fit­ted with 2mm round noz­zles. Pipe white out­lines on discs and out­lines and faces on the gin­ger­bread peo­ple.

8 Dec­o­rate gin­ger­bread with coloured ic­ing for cloth­ing. You can also add de­tails with dots. Fill in discs to make beach balls. Al­low 15 min­utes to set.

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